Tags: Basil, Business, Chervil, Chives, Herb, Oregano, Plant, Tarragon
When grilling vegetables in aluminum foil on the grill, try placing a sprig of fresh herbs within each foil wrap. Marjoram is the most popular choice, but almost any herb will do: try tarragon, Italian parsley, sage, chives, dill, chervil, oregano, and thyme. It will give your veggies a fresh, wonderful taste.
Tags: Chili con carne, Chili pepper, cook, Cornbread, Oyster cracker, Slow cooker, Spice, Tomato paste
Very humid out today, almost like August days out there. Been planning My Parent’s Anniversary for later this week, taking them and a few relatives out to dinner. Believe it I’m going out to eat, at a restaurant! Been a while.I believe we’re going to a local Steak House, more on that Wednesday. For dinner tonight I prepared Crock Pot 3 Bean Buffalo Chili w/ Cornbread Ears.
Oh the aroma of the Chili and Spices that this creates when I make it, Incredible! I cook it on low for about 6 hours, I love it! I used 2 lbs. of the finest Ground Buffalo that I’ve ever found, from where else Wild Idea Buffalo. To make this I’ll be needing: 2 Cans (6 oz.) Hunt’s Tomato Paste, 1 Can (15 oz.) Chili Beans, 1 Can (15 oz.) Kidney Beans, rinsed, 1 Can (15 oz.) Great Northern Beans, rinsed, 3/4 Cup of Water, 1 Packet McCormick Chili Mix, 1 White Onion (medium), Chopped or Minced, 1 Jalapeno Pepper, Unseeded and Chopped, 3 Cloves Minced Garlic, 1 Tbs Ground Cocoa Chili Blend (McCormick), 1/2 Tsp Ground Chipotle Chili Pepper (McCormick), 1 Tbs. Ground Roasted Cumin, 2 Tsps Ground Cinnamon, 1 Tbs of Cilantro Leaves, and 5 Dashes of Frank’s Hot Sauce or to taste. With all this now you know why the aroma is so good! To prepare it it’s very easy, start by browning the Ground Buffalo in large saucepan on medium-high heat 10 min. or until no longer pink, stirring occasionally. Then add all remaining spices and ingredients except 1 can of the tomato paste. Then just add it to the Slow Cooker and add in the remaining 1 can of tomato paste. Cover with lid. Cook on HIGH 3 to 4 hours or on LOW 5 to 6 hours. I always cook it on Low not unless I’m pressed for time, it turns out good either setting.
This batch came out sooo good! To my bowl I did add a couple of shakes of Frank’s Red Hot Sauce. Topped with a bit of fresh grated
Dutch Gouda Cheese and a small side of Oyster Crackers. As always there are plenty of leftovers so I can put some in the freezer for another time! I also prepared some Cornbread Ears, using Martha White Corn Meal. It’s just normal Cornbread but baked in a cast iron mold that looks like ears of corn, thus Cornbread Ears. For dessert later a bowl of Breyer’s Carb Smart Vanilla Ice Cream topped with Del Monte No Sugar Added Sliced Peaches.
Crock Pot 3 Bean Buffalo Chili
2 lb. Ground Wild Idea Ground Buffalo
2 Cans (6 oz.) Hunt’s Tomato Paste
1 Can (15 oz.) Chili Beans
1 Can (15 oz.) Kidney Beans, rinsed
1 Can (15 oz.) Great Northern Beans, rinsed
1/2 Cup of Water
1 Packet McCormick Chili Mix
1 White Onion (medium), Chopped or Minced
1 Jalapeno Pepper, Unseeded and Chopped
3 Cloves Minced Garlic
1 Tbs Ground Cocoa Chili Blend (McCormick)
1/2 Tsp Ground Chipotle Chili Pepper (McCormick)
1 Tbs. Ground Roasted Cumin
2 Tsps Ground Cinnamon
1 Tbs of Cilantro Leaves
5 Dashes of Frank’s Hot Sauce or to taste.
Shredded Cheese, I used Grated Dutch Gouda (Topping)
*Brown Buffalo in large saucepan on medium-high heat 10 min. or until no longer pink, stirring occasionally. Add all remaining spices and ingredients except 1 can of the tomato paste and the cheese and crackers.
*ADD to slow cooker and add in the remaining 1 can of tomato paste.
*COVER with lid. Cook on HIGH 3 to 4 hours (or on LOW 5 to 6 hours).
*Serve in bowl or mug with cheese and the oyster crackers, A Tablespoon of fat-free sour cream, or serve with some home made cornbread.
Wild Idea Buffalo
Ground Round, 99% Lean
We use the Top Round and the Sirloin Tip cuts and remove all visible fat, for this super lean meat. It is rich and dark in taste and color. Substitute for any of your favorite ground dishes.
Tags: bacon, Bake, CobCorn, Corn, Egg Beaters, Meat Loaf, Turkey, Worcestershire sauce
A really perfect day out today! It’s about 77 degrees and sunny. Beautiful day but it was a very, very, long night. My parents had made some friends for dinner at a Ponderosa Steak House. they didn’t order from the menu instead chose the Buffet, BIG MISTAKE!! After coming home about an 1 hour or so they both became very sick, Mom worse than my Dad. Upset stomach, nausea and everything that goes with food poisoning. My Mom was so bad I called her family doctor on call service. He said the best cure is to let it run its course, which it eventually did. I won’t go in to detail but I was still doing laundry at 1:00 am. But both are fine now with no after effects. I’m not big on Buffets and that’s the main reason! For dinner tonight I prepared a Bacon Wrapped Turkey Meatloaf w/ Corn on the Cob and Mashed Potatoes.
I had prepared Turkey Meatloaf before but not wrapped with Bacon, Low Sodium Turkey Bacon. I had the idea off a cooking show. They said by adding the Bacon it gave your Meatloaf an even better taste. They had used Pork Bacon but I’m using Oscar Mayer Low Sodium Turkey Bacon instead. To make the Meatloaf I’ll need the following; 2 Tablespoons Blue Bonnet Light Stick Butter, 3 Cloves Garlic, Minced, 1 1/4 lbs Jennie O Extra Lean Ground Turkey, 3-4 Slices of uncooked Oscar Mayer Low Sodium Turkey Bacon, 1/2 Cup Progesso Italian Style Breadcrumbs, 1/4 Cup Egg Substitute (Egg Beaters), 1 1/4 Cups Hunt’s Catsup, 4 Tablespoons Worcestershire Sauce, 3 Tablespoons Heinz 57 Sauce, 2 Teaspoons Smoked Cumin, 2 Teaspoons Onion Powder, 2 Teaspoons Ground Thyme, 2 Teaspoons Parsley, 3/4 Teaspoon Sea Salt, and 1/2 Teaspoon Black Pepper. To prepare it start by preheating your oven to 350 degrees. Then melt the butter in a skillet and add the Garlic in melted butter for 5 minutes, stirring occasionally. Place the mixture in a large bowl to cool for 5 minutes. Combine turkey, bread crumbs, egg, 1/4 cup of the catsup, 1 table spoon Worcestershire sauce, spices, and garlic mixture. Press meatloaf into an 8×4-inch loaf pan. Wrap 4 slices of Turkey Bacon over the top and down on to the sides of the meatloaf. Take the remaining catsup and add 3 Tablespoons Worcestershire Sauce and 3 Tablespoons Heinz 57 Sauce, and stir to well mixed. Add as a topping for the meatloaf. Bake in a 350 degree oven for 50-55 minutes or until Internal temperature should reach 165 degrees. Remove from oven and let stand 5 minutes before serving. The Turkey Meatloaf was delicious before but with the added Bacon it gave it that much more flavor! I’ll add Turkey Bacon to it from now on!
To go with the Meatloaf I prepared some more of the boiled Mini Corn Ears. I used Green Giant Mini Ears of Sweet Corn. They come frozen and all you do is boil them in water for about 12 minutes. Their 50 calories and 9 calories per mini ear. These are actually better than a lot of the fresh Corn on the cob I’ve had, nice job Green Giant! I also prepared Bob Evan’s Mashed Potatoes. You have to have Mashed Potatoes when you have Meatloaf, I think it’s an unwritten rule! One good comfort food dinner! For dessert later, just sticking with some fruit. A Banana and maybe a few slices of a Honey Crisp Apple.
2 Tablespoons Blue Bonnet Light Stick Butter
3 Cloves Garlic, Minced
1 1/4 lbs Jennie O Extra Lean Ground Turkey
3-4 Slices of uncooked Oscar Mayer Low Sodium Turkey Bacon
1/2 Cup Progesso Italian Style Breadcrumbs
1/4 Cup Egg Substitute (Egg Beaters)
1 1/4 Cups Hunt’s Catsup
4 Tablespoons Worcestershire Sauce
3 Tablespoons Heinz 57 Sauce
2 Teaspoons Smoked Cumin
2 Teaspoons Onion Powder
2 Teaspoons Ground Thyme
2 Teaspoons Parsley
3/4 Teaspoon Sea Salt
1/2 Teaspoon Black Pepper
1. Melt butter in a skillet.
2. Add the Garlic in melted butter for 5 minutes, stirring occasionally.
3. Place mixture in a large bowl to cool for 5 minutes.
4. Combine turkey, bread crumbs, egg, 1/4 cup of the catsup, 1 table spoon Worcestershire sauce, spices, and garlic mixture.
5. Press meatloaf into an 8×4-inch loaf pan. Wrap 4 slices of Turkey Bacon over the top and down on to the sides of the meatloaf.
6. Take the remaining catsup and add 3 Tablespoons Worcestershire Sauce and
3 Tablespoons Heinz 57 Sauce, and stir to well mixed. Add as a topping for the meatloaf.
7. Bake in a 350 degree oven for 50-55 minutes.
8. (Internal temperature should reach 165 degrees.) Remove from oven and let stand 5 minutes before serving.
Green Giant Corn on the Cob
Enjoy the succulent taste of corn on the cob year round! Available in a variety of sizes to fit your needs.
Serving Size 1 mini-ear (61g)
Amount Per Serving
Calories from Fat 5Calories 50
% Daily Values*
Total Fat 0.5g 1%
Saturated Fat 0g 0%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 0mg 0%
Total Carbohydrate 7g 2%
Dietary Fiber 2g 8%
Tags: Olive oil, Black pepper, Pork, Dietary Reference Intake, Rosemary, Pork loin, roast, Pork Loin Boneless Roast
Wow its miserable outside today! I went out to get the paper this morning at 6:30 am and it was so humid then you couldn’t breathe. Very humid and a chance of some severe storms coming our way later tonight, have to keep the weather radio on tonight. For dinner tonight I prepared a Pork Loin Boneless Roast that was rubbed with JB’s Fat Boy Premium All Purpose Rub. Dinner; Pork Loin Boneless Roast w/ Roasted Carrots and Red Potatoes.
The Roast was about 2.5 lbs and Rubbed with JB’s Fat Boy Premium All Purpose Rub. A perfect blend of spices for Pork or Beef. To prepare the Roast heat your oven to 375 degrees F. Place roast in shallow roasting pan and roast for 45-60 minutes. Roast until internal temperature on a thermometer reads 145 degrees F. Remove roast from oven; let rest about 10 minutes. I took the juice and scrappings from the pan and poured them back over the Roast as it was resting. The Roast came out mouth watering delicious! The flavor of the Roast with the rub just incredible.
For a side to go with the Roast i prepared Roasted Red potatoes and Carrots. This dish also was baked at 375 degrees F. To prepare it I needed Red Potatoes, 8 to 10 small to medium size, Carrots, 1 bunch, Dried or Fresh Sage, 2 to 3 tablespoons, Dried or Fresh Rosemary, 1 to 2 tablespoons, Dried or Fresh Thyme, 1 to 2 tablespoons, Vegetable Broth, 1 cup, Extra Virgin Olive Oil, and Sea Salt and Ground Black Pepper to taste. To prepare it I scrubbed the potatoes and cut them into quarters. Then rinsed and peeled the carrots, slicing them into thick rounds. Then toss the vegetables and herbs together in big roaster pan. Season with salt and pepper and drizzle with a little olive oil. Stir it all together until the vegetable are well coated with the oil. Add the broth. I use it to keep them from getting too browned and sticking to the pan. It also added a little extra flavor. Bake at 375 for 45 minutes to an hour, or until they’re tender. Stir them up in the roaster pan to mix all the herbs, oil and remaining broth. Paired with the Roast a delicious and hearty dinner. For dessert later a Jello Sugar Free Double Chocolate Pudding.
JB’s Fat Boy Premium All Purpose Rub
The unique blend of spices in our premium rub adds a tantalizing flavor to all your grilled and smoked meat products, sealing in the juices that keep meat moist and tender, while adding that “just right” seasoning that beckons the hungry crowd home to the dinner table.
Warning: Be prepared to fight the desire to pig out while eating.
Lightly coat meat surface with rub prior to cooking, smoking, or grilling. It is also excellent added to baked beans, casseroles and potato dishes. Store in a dry place. Made in the USA.
Ingredients: Salt, spices, onion and garlic, paprika, chipotle flavor (jalapeno, maltodextrin, hickory smoke flavor), and less than 2% soybean oil as a processing aid.
All of JB’s Fat Boy 4 oz. rubs contain a “born on” date. A “born on” date is the date the product was packaged. All JB’s Fat Boy 4 oz. rubs have a “best by” date of two years after the “born on” date. The USDA states that a “best by” date is used as a guideline for a product to be on the shelf before purchase. It is in no way an expiration date. According to the USDA most products are safe to consume long after the “best by” date has passed. It is our policy not to send any product less than 3 months from the “best buy” date. Any products that are “short dated” are sold at a discount and the date is stated in the listing when purchasing the product.
Serving Size: 1 g Servings Per Container: 113 Net Weight: 4 oz (113.4 g) Calories: 0 Calories From Fat: 0 g Total Fat: 0 g (0% DV) Trans Fat: 0 g (0% DV) Sodium: 190 mg (8% DV) Total Carbohydrate: 0 g (0% DV) Protein: 0 g (0% DV) Not a significant source of saturated fat, cholesterol, dietary fiber, sugars, vitamin A, vitamin C, calcium and iron. Percent Daily Values (DV) are based on a 2,000 calorie diet.
Roasted Red Potatoes and Carrots
Red Potatoes, 8 to 10 small to medium size
Carrots, 1 bunch
Dried or Fresh Sage, 2 to 3 tablespoons fresh, 1 to 2 tablespoons dry
Dried or Fresh Rosemary, 1 to 2 tablespoons
Dried or Fresh Thyme, 1 to 2 tablespoons
Vegetable Broth, 1 cup
Extra Virgin Olive Oil
Sea Salt and Ground Black Pepper
Scrub the potatoes and cut them into quarters.
Rinse and peel the carrots
Slice them into thick rounds.
Snip the herbs, if using fresh herbs.
Toss the vegetables and herbs together in big roaster pan. Season with salt and pepper and drizzle with a little olive oil. Stir it all together until the vegetable are well coated with the oil.
Add the broth. I used it to keep them from getting too browned and sticking to the pan. It also added a little extra flavor.
Bake at 375 for 45 minutes to an hour, or until they’re tender.
Stir them up in the roaster pan to mix all the herbs, oil and remaining broth, and serve
Tags: garden, Herb, Houseplant, Kitchen garden, Leaf, Plant, Seed, Window
Good article for all the home gardeners.
How to Grow Your Own Indoor Herb Garden
by Sara Elliott
Herbs are great fun to grow indoors. They’re the perfect companion for the curious cook who isn’t afraid to take a few chances. Start with a sunny windowsill and a few herb seeds and — snip-snip, you have an instant gourmet meal. Well, it may not be quite that simple, but fresh herbs are still a great asset to have in the kitchen.
To get your indoor herb garden going, you can use a couple of different methods. One is to park a planter filled with quality potting soil and your favorite herb seeds in front of a window that gets lots of natural sunlight. For this to be successful, the spot you choose will have to get six hours of sunlight each day and not be so hot in the afternoons. Think southern exposure here, where the plant leaves won’t burn. If you have a perfect spot, hopefully in your kitchen near where the action is, go for it. A bag of potting soil, some culinary herb seeds and some judicious watering, and you’re ready to go.
If, like many of us, you don’t have the perfect herb-friendly conditions available, you can use a hydroponic kit instead. This soilless setup uses liquid nourishment and special lights to produce perfect plants fast. Because herbs are among the most popular garden plants for this type of arrangement, it’s easy to find hydroponic equipment retailers that offer products specifically for indoor herb gardens.
Whatever option you choose, the three main things herbs will need to grow lush and flavorful is good light, water and the right nourishment.
Indoor Herb Growing Tips and Tricks
To get your herb garden started without any major problems, make sure to choose healthy plants, or grow your own from seed. This means that you should inspect plants before you bring them home and discard any that show signs of insect activity. If a plant looks suspicious, pass. Other things to keep in mind are:
* Give plants plenty of room. Plant descriptions and seed packets will offer spacing recommendations, and even though potted plants don’t typically grow to full size, give them generous accommodations.
* Water plants regularly and make sure the pots drain thoroughly after watering. One of the biggest plant killers is stagnant water hanging around long enough to rot plant roots.
* Turn plant pots frequently to keep plants growing evenly on all sides.
* Go light on the fertilizer. Most herbs like moderate to poor soil. Remember, more houseplants are killed with kindness than through neglect.
* Wait for plants to reach 6 to 8 inches (15.24 to 20.32 centimeters) in height before harvesting any leaves, and only take about a quarter of the plant or less at any one time. After you’ve snipped an herb’s leaves, wait for that much or more to grow back before harvesting again. If you’re a parsley or oregano fanatic, it might be a good idea to keep more than one plant going at a time.
* Now that you have a thriving indoor herb garden, it’s time to start growing your vegetables indoors, too. Yes, indoor tomatoes, cucumbers and lettuce! You’ll be a household farmer in no time.
Tags: Broth, Chuck steak, cook, Dutch oven, Olive oil, Pot roast, Potato, Teaspoon
Pot Roast and it’s only 301 calories and 16 carbs!
1 lean boneless beef chuck roast (about 4-5 pounds)
1 tablespoon extra virgin olive oil
1 to 2 teaspoons rubbed sage
1/4 teaspoon freshly ground pepper
1 cup low-sodium beef broth
6 medium red potatoes (about 2 pounds), cut in quarters
3 to 4 carrots, cut into 1-inch pieces
1 medium onions, quartered
5 teaspoons cornstarch
1/4 cup water
In a Dutch oven, brown roast on both sides in oil. Season with sage and pepper. Add broth. Cover and bake at 325°F (160°C) for 2 1/2 hours.
Add potatoes, carrots and onions. Cover and bake 1 hour longer or until the meat is tender and vegetables are cooked.
Remove roast and vegetables to a serving platter and keep warm.
Combine cornstarch and water; stir into pan juices. Cook until thickened and bubbly. Serve with the roast.
Makes 12 servings.
Tags: Chicken, cook, Dijon, Garlic, Home, Olive oil, Poultry, Tablespoon
Thank you for passing this along Aimee! Diabetic friendly – Dijon Chicken Cutlets
Dijon Chicken Cutlets
4 skinless, boneless chicken breast halves
1 tablespoon butter
1 tablespoon extra virgin olive oil
2 garlic cloves, finely minced
1/2 cup dry white wine
1/4 cup water
2 tablespoons Dijon-style mustard
1/2 teaspoon roasted ground cumin
1/2 teaspoon dried dill
1/4 teaspoon coarsely ground pepper
1/3 cups chopped fresh parsley
Place chicken breasts between sheets of plastic wrap or waxed paper, and pound with a kitchen mallet or rolling pin until they are evenly about 1/4-inch thick.
Heat butter and oil over medium-high heat in a large skillet; brown chicken pieces about 3 minutes on each side. Transfer chicken to a platter; keep warm and set aside.
Saute garlic for 15 seconds in skillet drippings; add the wine, water, mustard, dill weed, salt and pepper. Bring to a boil and reduce volume by 1/2, stirring up the browned bits at the bottom of the skillet.
Pour sauce over chicken cutlets. Sprinkle with parsley and serve.
Makes 4 servings.
Nutrition information per serving: Calories 223, fat 9 g, cholesterol 2 mg, sodium 235 mg, Protein 27 g.
Tags: bacon, Cheddar cheese, cook, Cooking spray, English muffin, Hot Sauce, Muffin, Turkey
Start the day off right with a delicious and healthy Spiced Bacon and Cheese Egg Muffin!
Spiced Bacon and Cheese Egg Muffin
1/2 Cup Egg Beater‘s (2 Eggs)
1/4 Teaspoon Frank’s Hot Sauce, or more
1/8 Teaspoon Ground Cinnamon
3 Shakes of Dried Cilantro Flakes
1/8 cup (0.5 ounce) Kraft 2% Shredded Sharp Cheddar Cheese
2 slices Oscar Mayer Low Sodium Turkey Bacon, cut in half crosswise
2 Healthy Life Whole Grain English Muffins, split
Spray 2 10-inch nonstick skillets with nonstick cooking spray. in one skillet fry Bacon as directed on package. For the Egg Beater’s heat over medium heat. Add Egg Beater’s and stir in hot pepper sauce, cilantro and Cinnamon. As eggs start to set, use spatula to lift edge, letting uncooked eggs flow to bottom of skillet. Cook until set but still moist. Sprinkle shredded cheese on top and then fold over the so cheese melts in the middle.
Toast each half English muffin in toaster. Spoon about 1/2 cup Egg Beater’s mixture on top of two toasted muffins. Top each with one piece cooked bacon. Top with remaining toasted muffins.
Makes 2 servings.
Tags: Allium, Clove, France, Garlic, Las Pedroñeras, Mediterranean, Produce, United States
Allium sativum, commonly known as garlic, is a species in the onion genus, Allium. Its close relatives include the onion, shallot, leek,
chive, and rakkyo. With a history of human use of over 7,000 years, garlic is native to central Asia, and has long been a staple in the Mediterranean region, as well as a frequent seasoning in Asia, Africa, and Europe. It was known to Ancient Egyptians, and has been used for both culinary and medicinal purposes.
According to Zohary and Hopf, “A difficulty in the identification of its wild progenitor is the sterility of the cultivars”, though it is thought to be descended from the species Allium longicuspis, which grows wild in central and southwestern Asia. Allium sativum grows in the wild in areas where it has become naturalized. The “wild garlic”, “crow garlic”, and “field garlic” of Britain are members of the species Allium ursinum, Allium vineale, and Allium oleraceum, respectively. In North America, Allium vineale (known as “wild garlic” or “crow garlic”) and Allium canadense, known as “meadow garlic” or “wild garlic” and “wild onion”, are common weeds in fields. One of the best-known “garlics”, the so-called elephant garlic, is actually a wild leek (Allium ampeloprasum), and not a true garlic. Single clove garlic (also called pearl or solo garlic) originated in the Yunnan province of China.
There are a number of garlics with Protected Geographical Status in Europe; these include:
Aglio Rosso di Nubia (Red Garlic of Nubia) from Nubia-Paceco, Provincia di Trapani, Sicily, Italy
*Aglio Bianco Polesano from Veneto, Italy (PDO)
*Aglio di Voghiera from Ferrara, Emilia-Romagna, Italy (PDO)
*Ail blanc de Lomagne from Lomagne in the Gascony area of France (PGI)
*Ail de la Drôme from Drôme in France (PGI)
*Ail rose de Lautrec a rose/pink garlic from Lautrec in France (PGI)
*Ajo Morado de las Pedroñeras a rose/pink garlic from Las Pedroñeras in Spain (PGI)
Within the species, Allium sativum, there are also two main subspecies or varieties.
*Allium sativum var. ophioscorodon Döll, called Ophioscorodon, or hard necked garlic, includes porcelain garlics, rocambole garlic, and purple stripe garlics. It is sometimes considered to be a separate species, Allium ophioscorodon G.Don.
*Allium sativum var. sativum, or soft-necked garlic, includes artichoke garlic, silverskin garlic, and creole garlic.
Bulb garlic is available in many forms, including fresh, frozen, dried, fermented (black garlic) and shelf stable products (in tubes or jars). In addition, see Culinary uses for other edible parts of the garlic plant.
Garlic is easy to grow and can be grown year-round in mild climates. While sexual propagation of garlic is indeed possible, nearly all of
the garlic in cultivation is propagated asexually, by planting individual cloves in the ground. In cold climates, cloves are planted in the fall, about six weeks before the soil freezes, and harvested in late spring. The cloves must be planted at minimum 4 inches underground to prevent freeze/thaw which causes mold or white rot Garlic plants are usually very hardy, and are not attacked by many pests or diseases. Garlic plants are said to repel rabbits and moles. Two of the major pathogens that attack garlic are nematodes and white rot disease, which remain in the soil indefinitely after the ground has become infected. Garlic also can suffer from pink root, a typically nonfatal disease that stunts the roots and turns them pink or red.
Garlic plants can be grown closely together, leaving enough space for the bulbs to mature, and are easily grown in containers of sufficient depth. Garlic does well in loose, dry, well drained soils in sunny locations, and is hardy throughout USDA climate zones 4 – 9. When selecting garlic for planting, it is important to pick large heads from which to separate cloves. Large cloves, along with proper spacing in the planting bed, will also improve head size. Garlic plants prefer to grow in a soil with a high organic material content, but are capable of growing in a wide range of soil conditions and pH levels.
There are different types or subspecies of garlic, most notably hardneck garlic and softneck garlic. The latitude where the garlic is grown affects the choice of type as garlic can be day-length sensitive. Hardneck garlic is generally grown in cooler climates; softneck garlic is generally grown closer to the equator.
Garlic scapes are removed to focus all the garlic’s energy into bulb growth. The scapes can be eaten raw or cooked.
Garlic is grown globally, but China is by far the largest producer of garlic, with approximately 10.5 million tonnes (23 billion pounds) grown annually, accounting for over 77% of world output. India (4.1%) and South Korea (2%) follow, with Egypt and Russia (1.6%) tied in fourth place and the United States (where garlic is grown in every state except for Alaska) in sixth place (1.4%). This leaves 16% of global garlic production in countries that each produce less than 2% of global output. Much of the garlic production in the United States is centered in Gilroy, California, which calls itself the “garlic capital of the world”.
Garlic is widely used around the world for its pungent flavor as a seasoning or condiment.
The garlic plant’s bulb is the most commonly used part of the plant. With the exception of the single clove types, garlic bulbs are normally divided into numerous fleshy sections called cloves. Garlic cloves are used for consumption (raw or cooked) or for medicinal purposes. They have a characteristic pungent, spicy flavor that mellows and sweetens considerably with cooking.
Other parts of the garlic plant are also edible. The leaves and flowers (bulbils) on the head (spathe) are sometimes eaten. They are milder in flavor than the bulbs, and are most often consumed while immature and still tender. Immature garlic is sometimes pulled, rather like a scallion, and sold as “green garlic”. When green garlic is allowed to grow past the “scallion” stage, but not permitted to fully mature, it may produce a garlic “round”, a bulb like a boiling onion, but not separated into cloves like a mature bulb. Additionally, the immature flower stalks (scapes) of the hardneck and elephant types are sometimes marketed for uses similar to asparagus in stir-fries.
Inedible or rarely eaten parts of the garlic plant include the “skin” and root cluster. The papery, protective layers of “skin” over various parts of the plant are generally discarded during preparation for most culinary uses, though in Korea immature whole heads are sometimes prepared with the tender skins intact. The root cluster attached to the basal plate of the bulb is the only part not typically considered palatable in any form.
Garlic is a fundamental component in many or most dishes of various regions, including eastern Asia, South Asia, Southeast Asia, the Middle East, northern Africa, southern Europe, and parts of South and Central America. The flavor varies in intensity and aroma with the different cooking methods. It is often paired with onion, tomato, or ginger. The parchment-like skin is much like the skin of an onion, and is typically removed before using in raw or cooked form. An alternative is to cut the top off the bulb, coat the cloves by dribbling olive oil (or other oil-based seasoning) over them, and roast them in an oven. Garlic softens and can be extracted from the cloves by squeezing the (root) end of the bulb, or individually by squeezing one end of the clove. In Korea, heads of garlic are fermented at high temperature; the resulting product, called black garlic, is sweet and syrupy, and is now being sold in the United States, United Kingdom and Australia.
Garlic may be applied to different kinds of bread to create a variety of classic dishes, such as garlic bread, garlic toast, bruschetta, crostini and canapé.
Oils can be flavored with garlic cloves. These infused oils are used to season all categories of vegetables, meats, breads and pasta.
In some cuisines, the young bulbs are pickled for three to six weeks in a mixture of sugar, salt, and spices. In eastern Europe, the shoots are pickled and eaten as an appetizer.
Immature scapes are tender and edible. They are also known as “garlic spears”, “stems”, or “tops”. Scapes generally have a milder taste than the cloves. They are often used in stir frying or braised like asparagus. Garlic leaves are a popular vegetable in many parts of Asia. The leaves are cut, cleaned, and then stir-fried with eggs, meat, or vegetables.
Mixing garlic with egg yolks and olive oil produces aioli. Garlic, oil, and a chunky base produce skordalia. Blending garlic, almond, oil, and soaked bread produces ajoblanco.
Garlic powder has a different taste from fresh garlic. If used as a substitute for fresh garlic, 1/8 teaspoon of garlic powder is equivalent to one clove of garlic.
Domestically, garlic is stored warm [above 18 °C (64 °F)] and dry to keep it dormant (so it does not sprout). It is traditionally hung; softneck varieties are often braided in strands called plaits or grappes. Peeled cloves may be stored in wine or vinegar in the refrigerator. Commercially, garlic is stored at 0 °C (32 °F), in a dry, low-humidity environment. Garlic will keep longer if the tops remain attached.
Garlic is often kept in oil to produce flavored oil; however, the practice requires measures to be taken to prevent the garlic from spoiling. Untreated garlic kept in oil can support the growth of Clostridium botulinum which causes the deadly botulism illness; refrigeration will not assure the safety of garlic kept in oil. To reduce this risk, the oil should be refrigerated and used within one week. Commercially prepared oils are widely available. Manufacturers add acids and/or other chemicals to eliminate the risk of botulism in their products. Two outbreaks of botulism related to garlic stored in oil have been reported.
In 1961, Chester Lilley from Kent in England was the first person to transform garlic into a pill form for storage. Although not widely accepted at the time for culinary uses, a capsulate solution for both the storage and simple dosing of garlic has become commonplace.
Tags: Baking, Barbecue, Barbecue sauce, Cooking spray, Garlic Powder, Onion Powder, Sugar Snap Peas, Teaspoon
Today’s Menu: Baked Barbecued Country-Style Ribs w/ Mashed Potatoes, Sugar Snap Peas, and Whole Grain Bread
Rain, sleet, and snow take your pick around here today, its switching back and forth all morning. Late afternoon it’s turned to all snow. Come on Springtime Weather! I picked up a package of Country Style Pork Ribs at the store yesterday so for dinner I tried a new recipe with them, Baked Barbecued Country-Style Ribs. For dinner; Baked Barbecued Country-Style Ribs w/ Mashed Potatoes, Sugar Snap Peas, and Whole Grain Bread. Need an easy and delicious recipe for Country Style Pork Ribs or for other Pork cuts, you have to try this one!
First time try with this recipe for the Country Style Pork Ribs, and will not be the last! To prepare I needed; 1 1/2 to 2 pounds Boneless Country-Style Ribs, 3 teaspoons Cajun Seasoning, 1/4 teaspoon Garlic Powder, 1/2 teaspoon Onion Powder, 1/2 teaspoon Chili Powder, 1/2 teaspoon Ground Cumin, 1 teaspoon Dried Cilantro, and 3/4 cup JB’s Fat Boy Haug Waush Barbeque Sauce. You can tell by these ingredients this was going to be delicious, and it was! I started by washing ribs and patting them dry. Combined all the seasoning and mixed. Rub the seasoning mixture over the ribs. Line a shallow baking pan with foil; oil or spray with nonstick cooking spray. Arrange ribs on the foil. Cover with another piece of foil and bake at 325° for 1 hour and 15 minutes, or until very tender. Remove the top piece of foil and brush with Barbecue Sauce; bake uncovered for about 15 minutes longer, or broil for about 5 minutes. The combination of all the spices make a fantastic flavor for the Pork! A little heat and a little sweetness then with the added JB’s Fatboy Haug Waush BBQ Sauce, PERFECT! The Pork came out flavorful and moist, another keeper recipe!
For side dishes I had Bob Evans Mashed Potatoes, Walmart Marketside Sugar Snap Peas, and Aunt Millie’s Whole Grain Bread topped with I Can’t Believe It’s Not Butter. The Mashed Potatoes and Sugar Snap Peas are both prepared by heating in the microwave. For dessert later a Jello Sugar Free Dark Chocolate Pudding.
Baked Barbecued Country-Style RibsIngredients:
1 1/2 to 2 pounds Boneless Country-Style Ribs
3 teaspoons Cajun Seasoning
1/4 teaspoon Garlic Powder
1/2 teaspoon Onion Powder
1/2 teaspoon Chli Powder
1/2 teaspoon Ground Cumin
1 teaspoon Dried Cilantro
3/4 cup JB’s Fat Boy Haug Waush Barbeque Sauce
Wash ribs and pat dry. Combine all the seasoning and mix. Rub seasoning mixture over the ribs. Line a shallow baking pan with foil; oil or spray with nonstick cooking spray. Arrange ribs on the foil. Cover with another piece of foil and bake at 325° for 1 hour and 15 minutes, or until very tender. Remove the top piece of foil and brush with barbecue sauce; bake uncovered for about 15 minutes longer, or broil for about 5 minutes.